Blueberry Coffee Cake Sourdough Scones

4.60 from 5 votes

These Blueberry Coffee Cake Sourdough Scones are soft, buttery, and cake-like, with juicy blueberries, warm cinnamon, and a sweet, buttery crumb topping.

Prep Time15

Cook Time15

Course: Breakfast

Cuisine: American

Servings: scones

Author: Emily Christensen

Equipment

Ingredients

280 grams all-purpose flour 2 cups
70 grams sugar ⅓ cup
5 grams baking powder 1 teaspoon
5 grams baking soda 1 teaspoon
5 grams salt 1 teaspoon
114 grams unsalted butter frozen and grated, ½ cup
120 grams sourdough discard cold, ½ cup
1 large egg 50 grams
45 grams milk 3 Tablespoons
150 grams blueberries fresh or frozen, 1 cup
1 teaspoon cinnamon

Topping:

15-30 grams milk 1-2 Tablespoons
28 grams butter 2 Tablespoons
35 grams flour ¼ cup
30 grams sugar 2 Tablespoons
½ teaspoon cinnamon

Drizzle:

120 grams powdered sugar 1 cup
30 grams milk 2 Tablespoons
½ teaspoon vanilla extract optional

Instructions

Place butter in the freezer and let freeze for at least 15 minutes.
Preheat the oven to 425℉.
In a large mixing bowl, combine the dry ingredients.
280 grams all-purpose flour, 70 grams sugar, 5 grams baking powder, 5 grams baking soda, 5 grams salt, 1 teaspoon cinnamon
Shred the frozen butter and mix it into the flour mixture, rubbing with your fingers to get it into small bits of butter, about the size of a pea.
114 grams unsalted butter
Wash and pat dry blueberries. Toss blueberries into the flour mixture.
150 grams blueberries
In a separate bowl, mix the wet ingredients.
120 grams sourdough discard, 1 large egg, 45 grams milk
Pour the wet ingredients into the dry ingredients and mix with a fork or danish dough whisk until the dough begins to come together.
Dump the scone dough onto the counter and gently press it together until the flour is incorporated and the dough forms. At first it will seem like too much flour but it will come together. If it's not add a teaspoon of milk at time until it comes together. Avoid smushing the blueberries.
Shape the dough into a circle, about 8 inches in diameter. If the dough is really sticky add a little extra flour.
In a small bowl, prepare the topping by chopping up the butter. Mix it with flour, sugar, and cinnamon until the butter is broken up into little pieces.
28 grams butter, 35 grams flour, 30 grams sugar, ½ teaspoon cinnamon
Brush the scone dough with 1-2 Tablespoons of milk. Press the crumble topping on to the top of the dough.
15-30 grams milk
Cut the dough into 8 pieces using a bench scraper or knife. Place them on a baking sheet lined with parchment paper or silicone mats.
Bake at 425℉ for 13-15 minutes or until they are lightly golden brown on the edges. Don’t over bake or they will get dry.
In a small bowl, add the powdered sugar, vanilla extract, and milk and whisk to combine until smooth. Add it to a ziplock bag or piping bag and cut one of the corners to make drizzling easy.
120 grams powdered sugar, 30 grams milk, ½ teaspoon vanilla extract
While the scones are still warm, drizzle icing on top of the scones and enjoy.

Notes

Use cold ingredients. Cold discard and frozen butter. The colder the ingredients, the better. If the ingredients are not cold, wrap the scones in plastic wrap and place the scones in the fridge for 30 minutes or more before baking to prevent spreading.
Don’t over knead the dough. It will be flaky when mixing. Overkneading will turn a tender scone tough due to the gluten development.
If mixture seems too dry when kneading slowly add a little bit of extra milk (a teaspoon at a time) until dough comes together.
If you use frozen blueberries do not thaw before using in the dough.
To store the sourdough blueberry scones, add them to an airtight container or wrap in plastic wrap. Keep them on the counter at room temperature for 2-3 days or in the fridge for up to a week. You can reheat them in a 300-degree oven until they are warmed through or in the microwave. You can also freeze for up to 3 months although I recommend freezing without the icing if possible.
Make ahead instructions. Once the dough is shaped into the circle, wrap it in plastic wrap and place it in the fridge for up to 3 days. Or cut the scones and then place in the freezer for up to 3 months. Bake directly from the freezer and simply add a couple extra minutes to the bake time.

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